Description
Soft, rich, and deeply chocolatey cookies loaded with melty chocolate chips. These easy cookies come together quickly with simple pantry staples and bake up with crisp edges and tender centers.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270 g) chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until a thick dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes, until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Do not overbake if you want soft cookies; they will continue setting as they cool.
- For easier handling, chill sticky dough for 20–30 minutes before scooping.
- You can add chopped walnuts or pecans for extra crunch.
- Dark chocolate chunks can be used instead of regular chocolate chips for a richer flavor.
- A light sprinkle of sea salt on top before baking adds a sweet-salty contrast.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months.
- Reheat in the microwave for 10–15 seconds to enjoy warm.
- The dough can be made ahead and refrigerated for up to 48 hours before baking.
- A gluten-free flour blend may be substituted for all-purpose flour if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
